How do i make my own chicken stock?

clutterydrawer

Hello all

My housemate has a chicken carcass which he reckons can be turned into soup in some fashion, possibly by boiling.

He asked me how but I'm vegetarian and have never cooked meat so I have no clue, I wondered if you could shed some light

thanks

Penelope_Penguin

clutterydrawer wrote: »

Hello all

My housemate has a chicken carcass which he reckons can be turned into soup in some fashion, possibly by boiling.

He asked me how but I'm vegetarian and have never cooked meat so I have no clue, I wondered if you could shed some light

thanks

Easiest is to break up the carcase, cover with water, and simmer for a couple of hours. Strain and you have stock For extra flavour you can add an onion, celery, carrot, peppercorns.

Try this thread on making stock; I'll merge this later to keep ideas together.

Penny. x

RAS

Stick it in a saucepan that is big enough to hold it. Add water to about half way up. He can add an onion or carrot or a bit of celery if he wants.

Bring to the boil and simmer with the lid on for half an hour. if it is falling apar tit is done, if not simmer longer.

Strain through a sieve into a bowl. take the carcas and strip off all the fiddly bits of meat and add to the bowl. Cool and refridgerate. throw away the carcass and compost the veggies.

Can be used in different ways:

With some new veggies - winter veg style.

Add noodles or rice and then a squeeze of lemon.

Proper beans and bits of chorizo or spicy sausage.

Make sure he boils up the stock every day - 10 minutes simmer. or make one lot of soup and freeze.

Add garlic or herbs when making the soup not the stock.

foxgloves

I do this regularly as it's good cheap food. Put the carcass in a large pan. Chuck in a halved onion (leave the skin on if it's clean as makes the stock a nice colour), one stick of celery and a carrot, each halved, and 3 or 4 black peppercorns. Cover with water and bring to boil. Cover & simmer for about 2-3 hours. Strain through a sieve. Cool and leave stock in fridge if you are not going to use it immediately. To make the soup, put a little oil in a large pan, add chopped onion, carrot, celery, potato and cook till starting to soften. Add the chicken stock and whatever other flavourings you want. You will need to taste it as the stock can sometimes be quite bland on its own. I use a tspn of marmite, a shake of soy sauce, a shake of worcester sauce, whatever I have. Also nice to add some frozen peas, about a cupful, or some lentils. When all the veg is nicely cooked & I'm happy with the flavour, I liquidize about half the soup and add it back to the chunky half. If there were any bits of chicken that you saved off the carcass, you can of course put them in the soup too while it's cooking. If you want it to be a main meal, make sure you put some big chunks of potato in, or some lentils, or chuck a few dumpings in to cook before serving. It's difficult to be precise because this sort of cooking is all about making use of whatever ingredients you have in. It might take a couple of goes to get something you're happy with x

jasperconran

Hi guys, I know that this has probably been covered elsewhere and I have searched but cant find the thread! Anyway, we are having roast chicken tonight, there is only 3 of us, so should get at least another 3 meals out of it (hopefully!). so my question is, how do I boil the bones etc?? cos I was thinking of trying to do my own chicken noodle soup. How long do I boil them for? has anyone got any recipes for chicken soup, or what i could do with the bones as an alternative??

Im still new to this old style stuff, so any help/advice would be gratefully received and appreciated! thanks x

huston_kw

I bring to the boil and then simmer for at least an hour with some herbs & bay leaves (the longer you simmer the nicer the stock will be). Strain the stock and pick chicken off the bone. Put to one side while I prepare the soup.

My chicken soup recipe is

Fry and onion in oil (until transparent), add chopped garlic & thyme (for one min) add about a tablespoon of flour and add stock gradually (normally approx 1lt), add chicken and cream, season to taste.

Once you have the stock done it takes me about 15mins to whip this up (we having it tonight) serve with crusty bread.

wogglemaker

I usualy add a carrot, celery and a bit of onion as well as herbs and bay leaf to my chicken stock

hope that helps

Stephen_Leak

Try this ...

CHICKEN SOUP

Part of the "Rubber Chicken" collection.

A simple recipe for chicken soup, using a leftover chicken carcass. A basic broth can be made with just the chicken, water, onion and pepper.

4 servings

INGREDIENTS

1 onion
100g to 125g of at least 2 additional vegetables (see below)
1 roast chicken carcass
1 litre of water
1 chicken stock cube
1 teaspoon of a dried herb
Ground pepper to taste

METHOD

Peel the onion and chop it into big pieces. Peel the other vegetables, if required, and chop them into 2cm (1 inch) pieces.

Put the chicken, onion, vegetables, water and stock cube into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out.

Fish out the carcass and put it on a plate. Remove any meat which is still on the bones, Put the meat back into the soup. Discard the bones.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Add the herb. Stir thoroughly.

Season with the pepper.

ADDITIONS & ALTERNATIVES

You can use carrots, celery, courgettes, leeks, mushrooms, tomatoes, parsnips, potatoes, swedes, turnips, etc. Using green vegetables and mushrooms will give a light and delicate broth. Using root vegetables and tomatoes will give a thick and hearty soup.

Sage would seem to be a good herb to use. After all, sage and onion does go with chicken.

For Chicken Noodle Soup, use green vegetables and add a small pack of noodles. Cook them in the soup, according to the instructions on the packet.

TIPS

Don’t panic, if you fish out fewer bones than you remember going in. Some will have dissolved into the soup, adding to the goodness.

zippychick

quick question - is the stock ok to use straight away or do i have to let it cool ?

Also, do i dilute it ? put app 3 chicken carcasses (plus veg etc) in 6L slow cooker and its full to the brim. never sure how concentrated it is.... thanks in advance.

Pink.

Hi zippy,

Yes, you can use it straight away. Three carcasses and veg in the 6.5 ltr slow cooker sounds about right to me, but have a taste to see if you think it needs to be diluted or reduced a little to concentrate it.

Pink